E2 perception of stimuli
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The document discusses the structure and function of the human sensory and visual systems. It describes the different types of sensory receptors in the skin, ears, nose, tongue, and eyes that detect stimuli like pressure, chemicals, temperature, light, and sound. It explains how sensory neurons transmit messages from these receptors to the central nervous system. It then provides details on the anatomy of the eye, retina, and visual pathway, and how light is detected by rods and cones and turned into electrical signals that allow us to see.
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The document describes the human sensory system. It details the various sensory receptors and how they convert stimuli into nerve impulses. It then focuses on the visual system, describing the layers of the eye and how light is refracted to form an image on the retina. It discusses the types of light-sensitive cells in the retina and how focusing works. Finally, it covers common vision conditions and how binocular vision allows for depth perception.
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The document summarizes key concepts about human sensory systems and perception. It discusses the main sensory systems of vision, hearing, smell, taste, touch, and balance. For each sense, it describes the basic structures and mechanisms involved in sensation and transduction. It also covers various visual illusions and perceptual phenomena like apparent motion, depth cues, and constancies that demonstrate how perception interprets and organizes sensory information.
E2 Perception Of Stimuli
The document discusses how visual stimuli are processed. It explains that light is focused onto the retina by the lens, stimulating photoreceptors. There are rod and cone photoreceptors, with rods sensitive in low light and cones detecting color. Photoreceptors synapse with bipolar and ganglion cells, carrying signals through the optic nerve to the visual cortex. Edge enhancement occurs through lateral inhibition between photoreceptors, increasing contrast around edges. Stimuli from the left and right visual fields are processed in opposite sides of the brain.
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The document summarizes the five basic human sense organs - eyes, ears, tongue, skin, and nose. It describes the main receptors in each sense organ and how they detect stimuli like light, sound, taste, touch, and smell and relay this information to the brain. It provides details on key structures and functions of the eye, ear, tongue, and skin in sensory detection and perception.
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This document summarizes the key senses and sensory organs in humans. It discusses the chemical senses of taste and smell, noting the receptors and mechanisms of perception for each. It then thoroughly examines the sense of vision, describing the anatomy of the eye and functions of its various parts. It explains vision disorders like myopia and how they are corrected. Lastly, it covers hearing and balance, detailing the structures of the outer, middle and inner ear and how sound and movement are perceived and integrated in the brain.
CHAPTER 1_F3.pptx
The human nervous system has two main parts - the central nervous system comprising the brain and spinal cord, and the peripheral nervous system comprising nerves that connect to sensory organs and muscles. The brain controls voluntary actions that we are aware of, while involuntary actions are controlled automatically. Humans detect stimuli through five sensory organs - eyes, ears, nose, tongue and skin. The eye detects light and allows sight, while the ear detects sound to allow hearing. The nose contains olfactory receptors that detect smells, and the tongue contains taste buds to detect the five basic tastes. The skin contains various receptors that detect touch, pressure, heat, cold and pain.
2.2-Sensory-organs.pptx Including the types
The document describes the major sensory systems and organs in animals. It discusses:
1. The five main categories of sensory receptors - mechanoreceptors, thermoreceptors, chemoreceptors, photoreceptors, and pain receptors - which detect different types of stimuli.
2. The structures and functions of sensory organs like the eye, which contains photoreceptors like rods and cones to detect light, and the ear, with outer, middle and inner sections that detect sound.
3. Other sensory systems like taste buds that contain gustatory receptors to detect the five basic tastes, and the olfactory system containing receptors that allow us to detect thousands of odors.
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This document discusses various somatic and special senses in humans. It describes the five special senses of smell, taste, vision, hearing and balance. It also discusses the general somatic senses of touch, pressure, heat and pain detected by receptors in the skin, muscles, and internal organs. For each sense, it outlines the key sensory structures, receptors, pathways and common disorders. It provides details on the anatomy and physiology of smell, taste, vision, hearing, balance and the skin's sensory functions.
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The document describes the human sensory system. It details the various sensory receptors and how they convert stimuli into nerve impulses. It then focuses on the visual system, describing the layers of the eye and how light is refracted to form an image on the retina. It discusses the types of light-sensitive cells in the retina and how focusing works. Finally, it covers common vision conditions and how binocular vision allows for depth perception.
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The document summarizes key concepts about human sensory systems and perception. It discusses the main sensory systems of vision, hearing, smell, taste, touch, and balance. For each sense, it describes the basic structures and mechanisms involved in sensation and transduction. It also covers various visual illusions and perceptual phenomena like apparent motion, depth cues, and constancies that demonstrate how perception interprets and organizes sensory information.
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The document discusses how visual stimuli are processed. It explains that light is focused onto the retina by the lens, stimulating photoreceptors. There are rod and cone photoreceptors, with rods sensitive in low light and cones detecting color. Photoreceptors synapse with bipolar and ganglion cells, carrying signals through the optic nerve to the visual cortex. Edge enhancement occurs through lateral inhibition between photoreceptors, increasing contrast around edges. Stimuli from the left and right visual fields are processed in opposite sides of the brain.
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The document summarizes the five basic human sense organs - eyes, ears, tongue, skin, and nose. It describes the main receptors in each sense organ and how they detect stimuli like light, sound, taste, touch, and smell and relay this information to the brain. It provides details on key structures and functions of the eye, ear, tongue, and skin in sensory detection and perception.
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The human nervous system has two main parts - the central nervous system comprising the brain and spinal cord, and the peripheral nervous system comprising nerves that connect to sensory organs and muscles. The brain controls voluntary actions that we are aware of, while involuntary actions are controlled automatically. Humans detect stimuli through five sensory organs - eyes, ears, nose, tongue and skin. The eye detects light and allows sight, while the ear detects sound to allow hearing. The nose contains olfactory receptors that detect smells, and the tongue contains taste buds to detect the five basic tastes. The skin contains various receptors that detect touch, pressure, heat, cold and pain.
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The document describes the major sensory systems and organs in animals. It discusses:
1. The five main categories of sensory receptors - mechanoreceptors, thermoreceptors, chemoreceptors, photoreceptors, and pain receptors - which detect different types of stimuli.
2. The structures and functions of sensory organs like the eye, which contains photoreceptors like rods and cones to detect light, and the ear, with outer, middle and inner sections that detect sound.
3. Other sensory systems like taste buds that contain gustatory receptors to detect the five basic tastes, and the olfactory system containing receptors that allow us to detect thousands of odors.
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This document discusses various somatic and special senses in humans. It describes the five special senses of smell, taste, vision, hearing and balance. It also discusses the general somatic senses of touch, pressure, heat and pain detected by receptors in the skin, muscles, and internal organs. For each sense, it outlines the key sensory structures, receptors, pathways and common disorders. It provides details on the anatomy and physiology of smell, taste, vision, hearing, balance and the skin's sensory functions.
The Sensory Organs, Anatomy and Function
The three main senses organs are the eyes, ears, and skin.
The eyes contain light-sensitive receptors that detect light and transmit signals to the brain. These signals are interpreted as visual images. The ears contain receptors for both hearing and balance. They detect sound vibrations and head position. The skin is our largest sensory organ and contains receptors for touch, temperature, and pain that provide information about our external environment.
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2. The ear is responsible for both hearing and balance. It contains the cochlea for hearing and the vestibular system for balance.
3. In the cochlea, sound waves are converted into electrical signals via hair cells that detect vibrations. These signals are sent to the brain.
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3) Reacting mechanisms (reactors) which are muscles and glands that produce behavioral responses through movement or internal secretions in response to sensory stimuli.
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This document provides an overview of the special senses - pain, vision, hearing and equilibrium, taste and smell. It describes the key components and mechanisms of each sense. For vision, it outlines the structures of the eye, how light is captured and transmitted, and common disorders like cataracts. Regarding hearing, it explains the external, middle and inner ear, how sound is conducted through the ossicles and perceived. It also discusses the vestibular system and conditions like Meniere's disease. Taste and smell are described as chemical senses involving chemoreceptors that influence appetite and provide a quality check for ingestion.
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The five general senses are hearing, sight, touch, smell, and taste. Taste is detected by taste buds on the tongue that contain receptor cells. Smell occurs when chemicals dissolve in mucus in the nasal cavity and bind to odor receptors. Sight involves light refraction through the eyes and photoreception by retinal rods and cones. Hearing detects sound waves that vibrate the eardrum and small bones of the middle ear and cause fluid motions in the inner ear. Touch has no single organ but comes from receptors throughout the body, especially skin, that provide information on pressure, vibration, position, pain, and heat.
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The Sensory Organs, Anatomy and Function
The three main senses organs are the eyes, ears, and skin.
The eyes contain light-sensitive receptors that detect light and transmit signals to the brain. These signals are interpreted as visual images. The ears contain receptors for both hearing and balance. They detect sound vibrations and head position. The skin is our largest sensory organ and contains receptors for touch, temperature, and pain that provide information about our external environment.
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The document summarizes the key aspects of the special senses - vision, hearing, equilibrium, smell, and taste. It describes the anatomy and physiology of the eyes, ears, nose, and tongue. For vision, it outlines the structures of the eye like the retina, cornea, lens, as well as how light is focused and transmitted as nerve impulses. For hearing and equilibrium, it discusses the outer, middle and inner ear structures, how sound is transmitted through the ossicles and processed in the cochlea and vestibule. It also explains smell and the olfactory receptors and pathways. Finally, it covers taste buds and the four basic taste sensations.
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Sensation is the process of detecting stimuli through the senses, while perception involves interpreting and organizing those sensory inputs. Sensation is bottom-up processing, while perception involves top-down processing using memories and experiences. The document defines key concepts like absolute threshold, difference threshold, and signal detection theory, and describes how the different senses of vision, hearing, taste, smell and touch detect and process stimuli.
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The document discusses the special senses of the head including vision, hearing, balance, taste, and smell. It describes the structures involved in each sense like the eyes, ears, tongue, and nose. It outlines the pathways that sensations travel through to be perceived, including cranial nerves, tracts, and areas of the brain involved. It compares types of receptors, sensations, and pain pathways. It provides details on visual and auditory anatomy, focusing on the eyes, ears, and how they transduce and transmit sensory information.
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The document discusses sensation and perception. It defines sensation as receiving messages about the world through the senses, while perception involves interpreting sensory information. It describes the human senses including vision, hearing, smell, taste, and touch. It discusses sensory thresholds, adaptation, and defects. It also covers perceptual concepts such as figure-ground relationship, laws of perceptual organization, attention, depth perception, and factors influencing perception.
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The document discusses the various sensory organs in the human body and how they detect stimuli from the environment. It describes the skin as the sensory organ for touch, and explains how receptors in the skin detect different stimuli like temperature, pain, and pressure. It also discusses the nose and how olfactory receptors detect smells, as well as the tongue and how taste buds detect the four basic tastes of salty, sweet, sour, and bitter. The ear is described as the sensory organ for hearing, with explanations of how sound waves travel through the outer, middle, and inner ear to the brain. The eye is also summarized, with descriptions of its different parts and how light is focused onto the retina to produce nerve impulses for vision.
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1. The special senses include vision, hearing, balance, smell, taste and touch.
2. The ear is responsible for both hearing and balance. It contains the cochlea for hearing and the vestibular system for balance.
3. In the cochlea, sound waves are converted into electrical signals via hair cells that detect vibrations. These signals are sent to the brain.
The vestibular system contains canals and otolith organs that detect movement and position. It helps maintain equilibrium and senses acceleration and rotation.
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The document summarizes the key structures and functions of the special senses - vision, taste, smell, and hearing. It describes the main parts of the eye including the sclera, cornea, iris, retina, lens, vitreous and aqueous humors. It also discusses the roles of rods and cones and common vision conditions. For taste and smell, it outlines the main taste buds and sensations, and how smell influences flavor. The structures of the ear are summarized including the outer, middle and inner ear. Common ear conditions are also mentioned.
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This document summarizes the key structures and functions of the human sense organs. It describes the four main types of stimuli that can trigger sensory responses, then details each of the main senses - touch, temperature, pain, proprioception, taste, smell, hearing, equilibrium, and vision. For each sense, it outlines the receptors, sensory pathways, and role in perceiving stimuli from the external and internal environments.
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The document discusses sensation and perception. It defines sensation as receiving messages about the world through the senses, while perception is interpreting this sensory information. It describes the basic processes of transduction, thresholds, and adaptation in sensation. It then covers the five human senses of vision, hearing, smell, taste, and touch in detail, including the sensory receptors and processing involved. Finally, it discusses various factors that influence perception such as attention, depth perception, illusions, and personal factors.
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The document discusses the human senses and how they work. It explains that there are more than eight senses that detect various forms of energy like sound, light, heat, pressure, and chemicals through specialized receptor cells. The stimuli are converted into neural impulses that are transmitted to the brain for perception. Thresholds refer to the minimum amount of stimuli needed to activate a sense. The document then focuses on the anatomy and functions of the eye and ear in more detail.
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The document summarizes the key aspects of the special senses and the anatomy and function of the eye. It discusses how sensory receptors in sense organs like the eyes, ears, nose and tongue detect stimuli from the environment and send signals to the brain via sensory neurons. It then focuses on describing the different parts of the eye, including the sclera, choroid, retina, lens, iris and pupil. It explains how light enters the eye and is focused on the retina, and how different structures like the lens and iris help with vision.
Chap3.sensation,perceptionandconsciousness
This document provides an overview of sensation, perception, and the human senses. It defines sensation as the process of receiving sensory data from the environment, while perception involves interpreting and making sense of sensory stimuli. The main human senses - vision, hearing, touch, smell, and taste - are described in terms of their basic mechanisms and receptors. Key concepts in perception such as gestalt laws of organization, perceptual constancy, and depth perception are also summarized. The document concludes with a short reflection question about the relationship between sensation and perception.
Mechanisms of Human Behavior
There are three main mechanisms of human behavior:
1) Receiving mechanisms (receptors) which receive stimuli through the senses of sight, hearing, smell, taste and touch.
2) Connecting mechanisms (connectors) which are the central and peripheral nervous systems that transmit sensory information to the brain and motor responses from the brain.
3) Reacting mechanisms (reactors) which are muscles and glands that produce behavioral responses through movement or internal secretions in response to sensory stimuli.
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The document discusses the special senses of vision, hearing, balance, taste, and smell. It describes the anatomy and physiology of the eye, ear, and systems involved in taste and smell. Key points include: the eye captures light to form an image on the retina; sound waves are transmitted through the ear canal, eardrum, and small bones to inner ear fluid; the vestibular system detects head motion; taste buds detect five basic tastes; and smell receptors detect odors in the nasal cavity. Loss of smell during a cold is due to nasal congestion blocking odor molecules from reaching receptors.
lecture 6 special senses.ppt
This document provides an overview of the special senses - pain, vision, hearing and equilibrium, taste and smell. It describes the key components and mechanisms of each sense. For vision, it outlines the structures of the eye, how light is captured and transmitted, and common disorders like cataracts. Regarding hearing, it explains the external, middle and inner ear, how sound is conducted through the ossicles and perceived. It also discusses the vestibular system and conditions like Meniere's disease. Taste and smell are described as chemical senses involving chemoreceptors that influence appetite and provide a quality check for ingestion.
Specialsenses
The five general senses are hearing, sight, touch, smell, and taste. Taste is detected by taste buds on the tongue that contain receptor cells. Smell occurs when chemicals dissolve in mucus in the nasal cavity and bind to odor receptors. Sight involves light refraction through the eyes and photoreception by retinal rods and cones. Hearing detects sound waves that vibrate the eardrum and small bones of the middle ear and cause fluid motions in the inner ear. Touch has no single organ but comes from receptors throughout the body, especially skin, that provide information on pressure, vibration, position, pain, and heat.
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4.1 chromosomes, genes, alleles and mutations
This document defines key genetic terms and provides an example of sickle cell anemia caused by mutation. It discusses that eukaryote chromosomes contain DNA wrapped around histones while prokaryote chromosomes do not contain proteins. A gene controls a characteristic, an allele is a specific form of a gene, and a genome is an organism's complete genetic information. Sickle cell anemia is caused by a mutation on chromosome 11 that changes a base, replacing an amino acid and causing the disease characterized by anemia and other symptoms.
4.2 & 10.1 meiosis
Meiosis is the process by which diploid cells undergo two cell divisions to produce four haploid cells. This includes pairing of homologous chromosomes followed by two rounds of division. Crossing over occurs during prophase I, allowing for genetic recombination between nonsister chromatids on homologous chromosomes and contributing to genetic variability. Independent assortment and random fertilization further increase the genetic variability of offspring. Nondisjunction occurs when homologous chromosomes fail to separate, resulting in aneuploid cells. Karyotyping allows analysis of a cell's chromosomes and can detect chromosomal abnormalities.
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E2 perception of stimuli
- 1. ST I M ULI Done By: Mint + Thon IB Biology HL Y2
- 2. SENSORY cells: send messages to the part of the brain that controls emotion and memory Music or food reminds our childhood times Sense organ: Mouth, Eye, Tongue, Nose, Skin Filled with sensory neurons Send messages to CNS We see, smell, taste, feel with our BRAIN! (not sense organ)
- 4. Mechanoreceptors: respond to mechanical force/pressure Pressure: Touching (Skin) Change in blood pressure (Arteries) Auditory and Equibrioception* (Ears) (sense of balance) Proprioreceptors: maintain posture and balance
- 5. Proprioreceptors: maintain posture and balance
- 6. Chemoreceptors: respond to chemical substances Chemical: Taste and Smell (Tongue + Nose) Monitor pH changes (blood vessels) Adjust breathing rate according to change in pH (Ears) Painreceptors: respond to chemicals from damaged tissues e.g. reflex protects us from danger
- 8. Thermoreceptors: respond to change in temperature Warmthreceptors: respond when temperature rises Coldreceptors: respond when temperature drops REGULATING body temperature (related to HOMEOSTASIS!)
- 10. Photoreceptors: respond to light energy Light: Sensitive to light & give us vision (eye) Rod Cell: Respond to dim light Give black and white vision Cone Cell: Respond to bright light Give us color vision
- 13. Outer ear catches sound waves Sound waves: successive vibrations of air molecules 1. EARDRUM 2. BONES of the MIDDLE EAR 3. OVAL WINDOW 4. HAIR CELLS in the COCHLEA
- 14. Sound waves entered VIBRATE the eardrum ROLE: Pick up sound vibrations from the air Transmit them to the middle ear
- 15. There’s a risk of breaking the ear drum (perforation) Although this is commonly done…it’s recommend against using cotton tipped applicators, hair pins, and similar devices to clean the ear.
- 16. Series of small bones --- Ossicles Ossicles: All of them are touched Touched with eardrum and oval window A lever to reduce the amplitude of waves
- 17. Muscles:Attached to ossicles to protect ear from loud sounds --- by contracting to damp down vibrations in ossicles
- 18. Membranous structure --- like eardrum Oval Window: Transmitting sound waves to fluid Round Window: Allows movement of fluid in cochlea (by moving away) Oval window move towards cochlea | Round window moves away
- 19. Fluid in cochlea can vibrate freely -- volume remaining constant
- 20. Cochlea --- a tube wound to form spiral shape hair receptors (hair cells) on membrane Sound waves pass through fluid in cochlea Each hair bundle resonates with particular frequencies Hair cells: have hair bundles send messages across synapse on to brain through auditory nerve http://www.youtube.com/watch?v=dCyz8-eAs1I&feature=related
- 23. . . . . . On the Outside • Iris: Regulation • Pupil: Admittance • Lens + Cornea: Focus • Sclera: Protect & Serve • Conjunctiva: Cover & Moisture
- 24. From the Inside • Aqueous Humor: Transmission & Support . • Vitreous Humor: .. Transmission & Support In the Back • Retina: Receptors • Rods: Black, white, dim • Cones: Colorful, bright • Fovea: Dense with . . cones, acute vision • Choroid: Absorb strays • Optic Nerve: Transmission • Blind Spot: No vision perceived
- 25. • Light focused on retina’s photoreceptor cells • Rods • Cones • Vision: Light → Photoreceptor cell → Bipolar neurone → Ganglion cells → Optic Nerve •D&C • Rods: Very sensitive to light, better in dim light • Cones: Less sensitive to light, better in bright light • Bipolar Neurone: Sends message of rods and cones to ganglion cells • Ganglion cells: Cell bodies of optic nerve, transmission to brain.
- 26. • Sensitivity & Function • Rods: High sensitivity, prefers dim lights • Cones: Low sensistivity, prefers bright lights • Types of cells • Rods: One type • Cones: 3 types, (Red – Blue – Green) • Attachment to Bipolar Neurones • Rods: Group of rod cells • Cones: Single cone cell
- 27. • Light stimulates rods and cones • Impulses sent to Bipolar Neurones & Ganglion cells • Brain corrects image orientation • Study of vision • Optical Illusions • Effects of brain injuries
- 28. • Ganglion cells stimulated when light falls in receptive field • 2 types of Ganglion cells • A: Light on receptive field = Stimulation, Light on periphery = reduced stimulation • B: Light on periphery = Stimulation, Light on receptive field = reduced stimulation • Both Most Stimulated = Edge between contrasts in the receptive field • Body has a knack for seeing edges
- 30. • Optic Chiasma: Intersection of L & R optic nerves • Sharing of information: • L to R, R to L •½+½=1 • Brain able to deduce distance, sizes, and identity. • R Lesions: Identification problems • L Lesions: Naming problems